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#767327 - 06/09/12 04:16 PM Re: Preserving Food [Re: Jilly]  
Joined: Aug 2010
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AKLisa- Knitting Editor Offline
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Gecko

Joined: Aug 2010
Posts: 753
Fairbanks, Alaska
This years garden - beets, parsnips, radishes, cabbage, kale, cucumbers, peas, marigolds, zulu daisies, broccoli, lettuce, chervil, borage, mint. I have lots of pansies and nasturtiums planted, the last two flowers being edible and preferred at my home. I have a geranium this year after reading on these forums that they are edible.
One of the other gardens I am tending has a ton of rhubarb in it, and someone just put more rhubarb plants there.
Most of the garden will get eaten fresh this year. We will see how much canning I get to do!


Lisa Linnell-Olsen
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#767447 - 06/10/12 05:26 PM Re: Preserving Food [Re: Jilly]  
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Susan Helene Kramer Offline
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Stone Age Human

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The Netherlands
I dehydrate oregano and rosemary from my garden. In the recent past I had enough blackberries to make the best jam!

#767471 - 06/10/12 09:49 PM Re: Preserving Food [Re: Jilly]  
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Jilly Offline
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Highest Posting Power Known to Humanity

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Verde Valley, AZ
Lisa, what do you do with the borage? And the rhubarb?

What, no rutabagas?

#767757 - 06/12/12 08:25 AM Re: Preserving Food [Re: Jilly]  
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Jilly Offline
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Score! I got my hands on some extra strawberries leftover from a fruit tray at a gathering. I am excited to cut them up and dehydrate. They make delicious and healthy chips!

Strawberries when fresh tend to go off here rather quickly, so this is a great way to extend them. The chips last forever.

BTW, you can dip these chips in cream cheese or yogurt, with a little cinnamon or nutmeg on top. Mmmmmm.

I bet they'd also be good as chips in a swiss cheese or chocolate fondue.

Oh! In related news, at a thrift store today I also found a little strawberry top trimmer. It takes off the stem, so you don't have to cut them off and waste any yummy strawberry. It was 25 cents. Perfect timing. smile

#768574 - 06/18/12 01:52 AM Re: Preserving Food [Re: Jilly]  
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Jilly Offline
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I love my dried apples! I have been eating them by dipping them in cream cheese and sprinkling cinnamon on top.

My latest batch of strawberries got baked too long and are a little too crisp, but i will eat them anyway. You do have to keep on eye on things like tomatoes and strawberries. Those are more time sensitive than apples, pears and grapes.

Speaking of which, my raisins turned out great. I am just adding them to the boughten raisins for my morning oatmeal.

I have a whole lot more tomatoes to get through today. I am tired of cutting tomatoes, but it's better than just tossing useful produce in the compost bin.

#768575 - 06/18/12 01:53 AM Re: Preserving Food [Re: Jilly]  
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Jilly Offline
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And Susan, I want some of your blackberry jam! Yummmmmmm.

What kind of jam processing do you do? I think there are several ways to do it?

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